Look, I’ve made a lot of chicken curries. Some were stunning, others were… let’s just say they never made a second appearance. But this Methi Chicken? This one’s a keeper. It’s the kind of dish that makes your kitchen smell like you’re hiding a tandoor oven somewhere under the sink.
The first time I tried this, I had no idea what to expect from fresh fenugreek. It looked like a random bunch of leaves from the market, but the moment it hit the hot pan — whew! A deep, almost maple-like bitterness that somehow makes the whole curry richer and rounder. Think earthy, think fragrant, think I want to eat this straight from the pan with a spoon.
And yes, I’ve absolutely burned the onions once by walking off to water the plants. Don’t do that. But if you give this your attention — just for 40 minutes — you’ll be rewarded with one of the best midweek (or weekend) curries you’ll ever eat. Pinky swear.
Why You’ll Love It
- Bold, balanced flavour. The fresh fenugreek adds something seriously special — a little bitter, a lot brilliant.
- Quick but rich. Ready in under an hour, but tastes like it took all day.
- Good for you. Packed with protein and nutrients, without tasting like a “healthy” dish.
- Customisable heat. Love it spicy? Go wild. Need it mild? You’re the boss.
- Leftovers get even better. That yogurt-spice blend deepens overnight — perfect for next-day naan dunking.
- Smells like a proper curry house. Your neighbours will be jealous.
Ingredients
- ¼ cup (55g) oil
- 1 medium onion, finely diced
- 400–500g bone-in chicken, cut into curry pieces
- 1½ tsp ginger-garlic paste
- 70g full-fat yogurt (or Greek yogurt)
- 3 green chilies — ground to a paste or finely chopped
- 1½ tsp coriander powder
- 1½ tsp cumin powder
- ¼ tsp turmeric
- 1 tsp salt (adjust to taste)
- ½ tsp red chili powder (or more if you’re brave)
- 70g fresh fenugreek leaves, chopped
- 150ml water
How to Make It
Brown your onions just right:
Heat the oil in a deep pot over medium heat. Add the diced onion and sauté, stirring often, until golden brown and properly softened. Not pale beige — golden. It matters. Don’t be tempted to walk away — onions go from perfect to charcoal in seconds. Trust me.
Seal in that flavour:
Add the chicken and ginger-garlic paste. Stir everything together and cook until the chicken is sealed and no longer pink on the outside. You’ll get that lovely fried garlic smell — that’s your cue to move on.
Bring in the boldness:
Toss in the yogurt, ground spices, and green chili. Stir it all together and keep cooking until the curry thickens and the oil starts rising around the edges. That oil split? It’s not a bad thing. It’s a flavour party.
Add water and simmer away:
Pour in the water. Bring it up to a bubble, then cover with a lid and lower the heat. Let it simmer gently for 25 minutes. Go check your rice or heat the naan — you’ve got time.
In goes the fenugreek:
Remove the lid, stir in the chopped fenugreek leaves, and keep cooking uncovered until they wilt and mix beautifully into the sauce. Simmer for another 5–10 minutes, adjusting the curry thickness however you like it. A little water = saucy. Cook it longer = thicker, clingier curry.
Taste and tweak:
Before serving, taste it. Need more salt? A little squeeze of lemon? This is your moment to finesse. Serve hot with fluffy basmati rice, naan, or honestly — just eat it straight from the pan with a spoon if no one’s watching.
Common Mistakes and How to Dodge Them
Why is my curry too bitter?
You probably overcooked the fenugreek or used dried methi without soaking. Fresh fenugreek is your best mate here — chop and add it just before the curry finishes.
The yogurt split — what did I do?
The heat was likely too high when you added it. Lower the flame and stir constantly as it goes in.
Why is it too thick or too thin?
Simmer longer to thicken it, or add a splash of water to loosen things up. It’s very forgiving.
It tastes a bit bland. Help!
Salt and chili powder are your fixers. A pinch more salt, a dash more heat, and a squeeze of lemon can rescue nearly anything.
Storage and Reheating
Fridge: Let the curry cool first, then keep in an airtight container for up to 3 days.
Freezer: Freeze in portions — it’ll keep beautifully for up to 3 months. Defrost in the fridge overnight before reheating.
To reheat:
- Stovetop: Gently reheat in a pan over low heat, stirring now and then. Add a splash of water if needed.
- Microwave: Use short bursts and stir in between to avoid hot spots.
- Oven: At 175°C (350°F), cover with foil and heat for 15–20 mins — great if you’re already baking something else.
Frequently Asked Questions
Can I make this with boneless chicken?
Absolutely! Thighs are best — they stay juicy and take on flavour well.
Can I skip the fenugreek?
You can… but it won’t be methi chicken anymore. Try spinach or coriander if you must substitute.
Is it spicy?
It can be, depending on the chilies. You control the heat here — start mild and add more if you like the burn.
Can I make this ahead of time?
Yes — and you should. The flavour deepens overnight. It’s somehow even better the next day.
Nutrition Facts (Per Serving):
- Calories: 478 kcal
- Carbs: 11.5 g
- Dietary Fiber: 1.5 g
- Sugars: 4.2 g
- Fat: 17.5 g
- Saturated Fat: 5.3 g
- Protein: 56.3 g
- Sodium: 580.6 mg
- Potassium: 889.3 mg
- Cholesterol: 183.1 mg
Try More James Martin Recipes:
James Martin Methi Chicken
Description
A creamy, bold Indian curry made with yogurt, spices, and fresh fenugreek, James Martin’s Methi Chicken is rich, earthy, and ready in under an hour.
Ingredients
Instructions
- Sauté onions in oil until golden.
- Add chicken and ginger-garlic paste, cook until sealed.
- Stir in yogurt, spices, and green chili. Cook until thick and oily.
- Add water, cover, and simmer 25 minutes.
- Uncover, stir in fenugreek, cook until wilted and curry thickens.
- Adjust seasoning and serve hot with rice or naan.
Notes
- Don’t rush the onion browning — it sets the base flavour.
- Use Greek yogurt if full-fat isn’t available.
- Fresh methi makes all the difference — avoid dried if you can.
- Add water slowly if curry thickens too much — it reduces fast.